PRODUCTION OF GRANULAR JELLY

PROBLEM TO BE SOLVED: To obtain a granular jelly having double structures varying in characteristics on an inner side and outer side and having various kinds of texture by adding cation to jelly, etc., obtd. by pregelatinizing and fine crushing and immersing the jelly, etc., into a cation reactive g...

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Bibliographische Detailangaben
Hauptverfasser:	TADANOBU HIDEAKI, SHUDO MASAHIKO, OGAWA HIROSHI, GODA YOSHIHISA
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To obtain a granular jelly having double structures varying in characteristics on an inner side and outer side and having various kinds of texture by adding cation to jelly, etc., obtd. by pregelatinizing and fine crushing and immersing the jelly, etc., into a cation reactive gelatinizing agent, thereby forming a gel layer. SOLUTION: The cation, more preferably bivalent or higher valeance cation and more particularly calcium, etc., are added to the jelly obtd. by pregelatinizing and fine crushing or the jelly obtd. by previously gelatinizing to a flaky form. The jelly added with the cation is then immersed into the soln. of the gelatinizing agent, such as sodium alginate or low-methoxy pectin, having cation reactivity to form the gel layer on the surface of the jelly, by which the desired granular jelly stable with lapse of time is obtd.